Yellow Pepper Bread Soup
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Extra-virgin olive oil; see cook's note |
| 2 | c | Chopped red onion |
| 2 | md | Yellow bell peppers; cored and seeded, chopped into bite-sized pieces |
| 1 | lg | Celery stalk; coarsely chopped |
| 4 | Ripe tomatoes with a little of their juice; seeded and chopped, (about 1 cup) or 1 (14-ounce) can diced tomatoes, partially drained | |
| 4 1/2 | c | Cold water |
| Salt and freshly ground black pepper | ||
| 6 | Thin slices rustic bread; preferably stale | |
| 4 | lg | Chopped basil leaves |
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